1 sheet frozen puff pastry, thawed (I like Pepperidge Farm)

3 cups sliced strawberries

¼ cup sugar

Juice of ½ small lemon

1 teaspoon cornstarch


Preheat oven to 350°F.

Unfold the puff pastry and place on a cookie sheet lined with a silicone baking mat or parchment paper. Stretch out the dough just a little bit.

In a large bowl, gently toss together the strawberries, sugar, lemon juice, and cornstarch, and then scoop the mixture onto the center of the dough. With your hands, spread the mixture out until it’s a couple of inches shy of the edges. Fold the edges of the dough back over the berries. If you have leftover liquid from the berry-mixing bowl, you can brush it onto the pastry edges. Bake until the crust turns a beautiful golden brown, 30 to 40 minutes. Serve hot or let it cool. I like to add a scoop of vanilla ice cream or a nice big dollop of strawberry fool—not too sweet, just right!